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re: Question to those who have made their own bacon
Posted on 3/13/13 at 8:30 am to BullredsRus
Posted on 3/13/13 at 8:30 am to BullredsRus
I cut the skin off of mine before curing and I flipped it every day. Don't remove the juice cos you'll be removing some of the cure with it and it won't be cured properly. I had mine vacuum sealed in the fridge for 2 weeks. How many ppm did you go on the cure?
ETA: This is my finished bacon
ETA: This is my finished bacon
This post was edited on 3/13/13 at 8:33 am
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